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B4D Czech Pilsner Ale ▲ 04.24.15
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German Pilsner (Pils)
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4.8 Gallons |
1.064 |
1.014 |
6.67 |
105.55 |
5.09 °L
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1.8K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 12:15 PM |
Notes: BREW DATES:
Date: Brew Day - Sat 04.24.15
Date: Pitch Yeast - Sat 04.25.15 @ 50° (2 weeks)
Date: Secondary: Sun 05.10.15 @ 40° (2 weeks)
Date: Keg Day - Sat 05.23.15
Gravity end of Sparge - 1.043
Gravity end of Boil (OG) - 1.063
Gravity (FG) - ____________ Need final gravity!!
Drafted Who’s House - Dan's
BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: Sampled on a few hours of carbonation and it taste fantastic!! Can really taste the freshness.
SESSION NOTES:
Changed from 15 pds of German Pilsner to 12 pds.
Accidentally tossed SAAZ & Hallertau at boil.
Tossed correct SAAZ & Hallertau at end of boil.
Too much water loss due to boil.
Should have had boiling water end of session to top off fermenator to 5.25 gallons.
STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for 90 minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards
KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
Procedure:
I would use a large grain bag (24"x24") as there is a lot of grain to mash.
Mash normally for 60 minutes then sparge normally. Collect 6 gallons to 6.25 Gallons of wort for boil. Boil for 90 minutes total. Bittering hops for 60 min., flavor and aroma hops separately during the last minute of the boil. Chill to 65ish F. Take OG. Crudely filter (whirlpool) from your boil into your primary after pitching your 2 packs of 1007 (Hops in the primary is good for this beer). Ferment for 2 weeks@ 65ish F. Take FG. Calculate dextrose amount based on yield in gallons, I used 3.5 oz. Filter beer through fine strainer or pantyhose (or both) from your primary into your bottling vessel. Bottle. Leave for another 2 weeks with minimum aggravation (you want the yeast to settle and become dense). Chill 24hrs prior to drinking. Pour into glass avoiding the yeast. Enjoy and share.
- See more at: http://beerrecipes.org/showrecipe.php?ers=90&recipeid=13837#sthash.W7LQ4xCO.dpuf
Ingredients:
15 lbs Pilsner malt (1.7 srm)
1 lb Carapils (1.5 srm)
4 oz Munich 10L (10 srm)
1 oz Centennial hops for bittering – boil 60 minutes
1 oz Hallertau – boil one minute
1 oz Saaz – steeped
2 Packets 1007 German ale yeast
°
RECIPE:
Smithwick's Ale clone
Author: BYO Staff Issue: April 2001
When my wife and I visited Ireland, we really enjoyed our share of Smithwick’s Ale. Smithwick’s is a light-bodied, copper-colored Irish Red ale with a pleasant hint of roastiness and a dry finish. Here’s a successful homebrew version of Smithwick’s.
Randy & Amy Germann
San Antonio, Texas
Smithwick’s Ale Clone
5 gallons, all-grain; OG = 1.050 FG = 1.010 ; IBUs = 22
Ingredients
• 6.5 lbs. pale malt
• 5.75 oz. roasted barley (300° Lovibond)
• 7.25 oz. flaked barley
• 1 lbs. Karo light corn syrup
• 4 AAU East Kent Goldings (0.66 oz. of 5.9% alpha acid)
• 5 AAU Fuggles hops (1 oz. of 5% alpha acid)
• 1 tsp. Irish moss
• Irish Ale Yeast (Wyeast 1084)
• 3/4 cup priming sugar
Step by Step
Add grains to 2 gal. water and hold temperature at 152° F until conversion is complete (30 to 60 min.). Sparge with 4 gal. of 162° F water. Add corn syrup and 3/4 gal. of water to the brew pot. Total boil is 60 min. At the boil, add 0.22 oz. of EKG. Boil 40 min. and add 0.22 oz. of EKG. Boil 5 min. more and add Irish moss. With two min. left, add 0.22 oz. of EKG and 1 oz. of Fuggles. Chill wort to 60° to 80° F and pitch the yeast. After a week, transfer to secondary and hold for one more week. Bottle and condition for at least two weeks.
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Mujoose Sour #2
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Wild Specialty Beer
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23 Litres |
1.075 |
1.02 |
7.32 |
19.9 |
5.61 °L
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1.8K |
1 |
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| Boil
Size: 38.21 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 4/12/2021 9:13 AM |
Notes: Based on Mujoose and Sour Bro recipes.
After Sparging, boil for 15 minutes to sanitize wort.
Cool to between 70°F (21°C) up to 110°F (43°C)
Preacidify to pH 4.5 with lactic acid.
Add Lactobacillus Delbrueckii, and cover kettle until pH reaches 3.6-3.4 (usually 24-36 hours), maintaining that temperature.
https://www.whitelabs.com/yeast-single?id=195&type=YEAST&style_type=7
Continue with boil process with hop additions as per schedule and ferment with 1318 yeast
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(10G) Big Ben Porter - 2017 AHA Medal Winner
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American Porter
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10 Gallons |
1.066 |
1.019 |
6.16 |
31.5 |
30.54 °L
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1.8K |
0 |
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2018 1:52 AM |
Notes: NOTE - This recipe has been modified slightly due to local home-brew store availability. See AHA database for original recipe.
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Piney The Alder
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Double IPA
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5 Gallons |
1.081 |
1.015 |
8.66 |
105.6 |
7.6 °L
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1.8K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 5:12 PM |
Notes: No sparge. 5 L mash out. 180 F
Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.
Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH |
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Red Ale II
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Irish Red Ale
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11.5 Gallons |
1.055 |
1.015 |
5.25 |
24.02 |
19.86 °L
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1.8K |
0 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 85 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2015 1:14 AM |
| Notes: |
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Young Tropihoppa IPA
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American IPA
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5 Gallons |
1.084 |
1.021 |
8.28 |
60.64 |
7.99 °L
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1.8K |
0 |
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| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 2:51 AM |
| Notes: |
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Galaxy Pale Ale
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American IPA
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4.6 Litres |
1.049 |
1.009 |
5.23 |
61.73 |
19.14 °L
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1.8K |
1 |
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| Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 8:28 AM |
| Notes: This American IPA is out of this world! Hopped exclusively and generously with Galaxy hops, this session brew is a sure favourite which demonstrates the maturity and improved quality control present at Greg's Brewhaus. |
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BierMunchers OctoberFAST Ale
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Oktoberfest/Märzen
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20 Litres |
1.055 |
1.014 |
5.53 |
21.48 |
9.28 °L
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1.8K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2015 7:21 AM |
Notes:
CrookedTail's Partial Mash Adaptation
Fermentables
3lbs Light DME
2lbs Vienna
1.5lbs Munich 20L
1lb Caramunich II
Hops
1oz Tettnang @ 60min
.5oz Tettnang @ 45min
.5oz Tettnang @ 30min
Yeast
Nottingham
OG: 1.052
IBU: 21.5
SRM: 12
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Robust Porter - Lonesome Whistle
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Robust Porter
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5.5 Gallons |
1.066 |
1.015 |
6.72 |
36.36 |
38.56 °L
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1.8K |
0 |
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 12:13 AM |
Notes: Ferment at 67F, rise 1F per day for rest. Mash at 153
Ver.1 (4/15): Increase 1 degree per day starting at day 4 (bulk of Fermentation complete) to 71F for rest. 14 Brix post boil (supposed to be 15.5 Brix, 1.012 final gravity.
Tasted great, adjusted for 65% efficiency. Added some cacl and b soda, no ph adjustment.. 4 months aged in bottle-Won FCC Gold for Porter!!
Ver.2 Planned: added 8g more to ko hop addition (to make it 28g).
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Hefe
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Weizen/Weissbier
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5.25 Gallons |
1.052 |
1.014 |
5.05 |
10.58 |
4.7 °L
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1.8K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 5oz |
Creation
Date: 4/5/2012 2:03 AM |
| Notes: |
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Whales Pale
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American Pale Ale
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12 Gallons |
1.057 |
1.013 |
5.7 |
38.12 |
5.55 °L
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1.8K |
0 |
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Author:
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wells
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| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/14/2015 10:56 PM |
| Notes: |
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Hoppy Pilsner
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California Common Beer
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10 Gallons |
1.062 |
1.012 |
6.54 |
0 |
6.48 °L
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1.8K |
0 |
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| Boil
Size: 11 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2015 12:09 AM |
| Notes: |
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Sarah Cynthia Silvia Russian Imperial Stout
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No Profile Selected |
12 Gallons |
1.115 |
1.02 |
12.45 |
201.63 |
63.12 °L
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1.8K |
0 |
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| Boil
Size: 14.7489 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2011 1:38 AM |
| Notes: Pitch onto yeast cake from Blind Eye Dry Stout |
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ESB (Moutere)
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Extra Special/Strong Bitter (ESB)
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25 Litres |
1.05 |
1.013 |
4.91 |
38.02 |
8.4 °L
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1.8K |
0 |
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| Boil
Size: 30.97 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2014 5:10 PM |
| Notes: |
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MetalMash Pale Ale - 6gal
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American Pale Ale
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6 Gallons |
1.046 |
1.009 |
4.82 |
35.17 |
6.92 °L
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1.8K |
0 |
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Author:
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MetalMash BrewHaus
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75.6 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 6/5/2014 3:26 PM |
Notes: 1. Oxygenated wort for 60 seconds and pitched 2 packs of US05 dry.
2. Fermented at 63* for 11 days.
3. Day 11: transferred to secondary for 7 days. Dry hop with 1 oz of Cascade for last 3 days of secondary . |
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Hop Bursted Pale Ale
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American Pale Ale
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11 Gallons |
1.059 |
1.012 |
6.15 |
55.11 |
6.76 °L
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1.8K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 2/27/2014 6:22 PM |
| Notes: |
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Trip Hop
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American IPA
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25 Litres |
1.069 |
1.012 |
7.51 |
87.42 |
4.77 °L
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1.8K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2013 12:32 PM |
| Notes: |
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Kentucky ESB
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Extra Special/Strong Bitter (ESB)
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25 Litres |
1.048 |
1.011 |
4.9 |
39.07 |
10.46 °L
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1.8K |
3 |
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:33 AM |
Notes: yeast nutrient, Koppafloc.
Ferent 7 days at 18.5c then transfer to 2nd. More copper coloured than what the recipe maker suggests. used 2 packs of yeast and made a starter 30 mins before pitching |
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Kentucky Common
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California Common Beer
|
2 Gallons |
1.052 |
1.014 |
4.96 |
30.78 |
12.55 °L
|
1.8K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2015 8:46 PM |
| Notes: |
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Moon Walk Wit
|
Witbier
|
5.5 Gallons |
1.056 |
1.013 |
5.56 |
16.12 |
3.96 °L
|
1.8K |
1 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: CANE SUGAR |
Priming Amount: 115g |
Creation
Date: 3/28/2013 5:58 PM |
Notes: START FERMENTATION @ 68f SLOWLY RAISING TO 72f BY LAST THIRD OF FERMENTATION
2.4 VOL CARBONATION |
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